This recipe actually fell into my lap courtesy of a failed mission to make khichdi. I have been on a mission to come up with palate-worthy recipes involving whole grains other than rice or whole wheat, and foraging bulk-barn aisles for farro, cracked wheat, bulgur and other low-carb grains.

I’ve made savory oats before, but it has never come together so well and the pairing of sauteed mushrooms, kale and a nicely poached egg really sealed the deal for me.

Are you waiting for my secret ingredient reveal? It’s ginger, scallions, black sesame seeds, and Worcestershire sauce. Yup! Make this recipe and let me know how it turned out. Imagine this – a warm plate with creamy, savory oats, just slightly chewy, on top you have umami sautéed mushrooms and crispy kale cooked with fresh ginger and soy. Then you place a gooey poached egg on top and garnish with a dash of Worcestershire sauce, thinly sliced scallions and ginger, and black sesame seeds. It’s ridiculously delicious and well-balanced – what’s more, it’s healthy and comes together in under 15 minutes.

Print Recipe
Savory Oats with Mushrooms
Creamy savoury oats redolent with the flavor of broth, topped with sautéed mushrooms, crispy kale, ginger, scallions and a gooey poached egg. Healthy, satisfying and delicious - this has to be on your next Sunday breakfast menu
Servings
people
Ingredients
Savory Oats
Poached Eggs
Servings
people
Ingredients
Savory Oats
Poached Eggs
Instructions
Savory Oats
  1. In a medium pot, bring the water and broth together for a boil. Add quick oats, reduce heat and cover for 5 minutes. Let simmer until desired consistency is reached. Oats will absorb water as they cool so leave them slightly runny when you turn off the heat
  2. In a medium pan, heat olive oil and add the chopped kale. Remove from pan when kale is cooked and slightly crunchy (~2-3 minutes)
  3. Add soy sauce and ginger to the same pan, then toss in the sliced mushrooms. Cook until mushrooms release their water. Remove from pan and set aside
  4. Once both eggs are poached, plate the oats, mushrooms and kale first then place the poached egg on top of the oats and garnish with ginger, scallions and black sesame seeds with a dash of Worcestershire sauce
Poached Eggs
  1. Take two small bowls, crack one egg in each to have them ready when you need it
  2. In a medium pot, bring water to a boil. Add vinegar. If you choose to use a round cookie mold or the hollow lid of a mason jar, lower it into the water
  3. Bring one of the bowls with the egg closer to the boiling water, almost touching it but not quite so the egg cooks slightly before you put it in the water
  4. Reduce heat to keep the water to a barely there simmer and add the egg into the water - carefully sliding it into the mold you've already placed in the pot (if you are using one)
  5. Using a spoon, keep stirring the water. Poach the egg for 3 minutes for a soft poach and 5 minutes for a harder center. Remove the egg from the water using a spoon
  6. Bring the water to a boil again and repeat with the second egg